- 600g boneless and skinless fillet of cod loin
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 75g plain flour
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100ml coconut milk, plus a little extra if needed
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- vegetable oil, for frying
For the tartare sauce
- 3 tbsp mayonnaise
- 3 tbsp Greek yogurt
- 4 small or 2 large cornichons, chopped
- 1 tbsp capers, drained
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 tbsp chopped dill
- 2 tbsp chopped flat-leaf parsley
Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.
In a small bowl, mix together the tartare sauce ingredients and set aside.
Pour vegetable oil into a large wok to a depth of 2cm and heat – it’s hot enough when a small piece of bread browns in 20 secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.
Serve the fish with the chips, peas, tartare and lemon wedges.